Average: 3 (4 votes)
Active time
30 minutes
Total time
30 minutes
3 dozen cookies

¾ cup softened butter

1 cup packed brown sugar

2 large eggs

¼ cup unsulfured molasses

1 ¾ cups whole sorghum flour, or 2 ¼ cups white whole wheat flour, plus more as needed

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 ½ teaspoons ground ginger

Raw, coarse, or sanding sugar (or white sugar) for coating

  1. Preheat the oven to 375°F. Oil or butter a large baking sheet.
  2. In a large bowl, mix together the flour, baking soda, cinnamon, and ginger. Set aside.
  3. In another large bowl, beat together the butter and brown sugar until fluffy.  Add the eggs one at a time, then the molasses, mix until well blended. Add the dry ingredients to the butter mixture. Beat at medium speed until the mixture doesn’t stick to the bowl, adding more flour if necessary.
  4. To form each cookie, make a golf-ball-sized ball, and then flatten it between your hands. Dredge each flattened ball in the raw sugar.
  5. Place the cookies on the prepared baking sheet about 1 to 2 inches apart, and bake for 6 to 7 minutes. (It’s important not to overcook the cookies, to make sure they stay soft and gooey.) Cool on a rack.

Recipe courtesy of Sara Baer-Sinnott, reprinted with permission from The Oldways Table, by Sara and co-author K. Dun Gifford. Oldways photo.


Calories: 90
Total Fat: 4 g
(Saturated Fat: 2.5 g)
Sodium: 40 mg
Carbohydrate: 13 g
Fiber: 0 g
Protein: 1 g

Yield: 3 dozen cookies

How'd it Taste?

I had to add A LOT more sorghum flour to make the dough firm enough to touch. It was still soft to handle but I managed somehow. I decided to refrigerate it for a while to make the dough easier to handle. I also added a 1/4 each of nutmeg, clove, and allspice and increase the ginger to 2 tsp. Result was good and dough much easier to form into ball when refrigerated.
Thanks for the tip, Jody!
Linda ...
Did anyone test this before printing? Like Jody, I added almost another cup of flour. The batter still sticks to the bowl. The cooking time seems under as well. For fear of salmonella I baked for 10 minutes. They were cakey rather than chewy, though. Not sure if it was due to the extra flour or the cooking time or both. I added 1/2 teaspoon of salt, as most cookie recipes include this (I used unsalted butter). Final addition was 3/4 teaspoon cardamom and 1/2 teaspoon cloves.
Hi Linda, sorry to hear that you had some trouble with the batter. Cooking times can vary so much from oven to oven, so thanks for sharing what worked for you! Your cardamom and clove additions sound delicious, too.
Linda W.
I came across this recipe, totally excited to make sourghum molasses cookies, because I had been searching for one for awhile. After reading the reviews I was a little disappointed, but after reading through the ingredients the second time I realized what the issue was, this recipe only needs 1/4 butter or coconut oil, or whatever type oil you would like, 1/4 tsp of salt, and I substituted flax egg for regular egg, and I baked my cookies at 350' for 8 minutes, and they came out so frickin yummy. Crispy on the outside and chewy gooey on the inside.
*****I think the recipe should read 2 3/4 cups sorghum flour. 1 3/4 is just not the right equivalent for that amount of wet ingredients. 2 3/4 worked well for me.
Karen C.
I used a cookie scoop after reading the other comments but did not flatten. They were very wet inside so I put them back in the oven, after baking for about 12 minutes and cooling on the pan they are still soft, but a good tasting cookie.

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